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Czech veka bread recipe.
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Czech Veka White Bread

Do you like bread? Try veka, white bread from the Czech Republic! I have a simple yeast dough recipe for you that delivers two loaves of soft bread with a crispy golden crust.
Course bread
Cuisine Czech
Prep Time 15 minutes
Cook Time 18 minutes
Leavening: 1 hour 15 minutes
Total Time 1 hour 48 minutes
Servings 2 loaves
Calories 1041kcal

Ingredients

  • 4 cups all-purpose flour (520 g) plus more if the dough is too sticky
  • 1 and ¼ cups lukewarm water (300 ml)
  • 2 teaspoons dry yeast
  • ¼ teaspoon granulated sugar
  • ½ Tablespoon salt
  • 1 and ½ Tablespoons vegetable oil sunflower or Canola

Instructions

  • Add the flour, dry yeast, sugar, and salt to the bowl. Pour in the lukewarm water and oil.
  • Knead into a smooth, elastic dough: First, roughly mix all the ingredients in a bowl with a fork. Dump the pre-made dough onto a work surface and finish with your hands. If the dough is too sticky, add little by little more flour until the dough is elastic on the surface.
  • Divide the dough into two equal pieces and shape it into buns. Dust them with a bit of flour to prevent the surface from drying out. Cover the buns with a clean kitchen towel and leave them to rise in a warm place for about 45 minutes.
  • Roll out each of the risen buns on a work surface lightly dusted with flour into an oval about 13 inches (32.5 cm) long.
  • Turn the rolled oval with the longer side towards you and use your hands to roll it up. Transfer both pieces of veka on a baking sheet lined with baking paper. Press the ends of the bread in slightly. Cover with a kitchen towel and leave to rise in a warm place for a further 30 minutes.
  •  Heat the oven to 425°F (220°C), and place the rack in the center. Place a small pot of boiling water in the bottom of the oven and close the oven door to allow steam to build up inside.
  • Brush the proved veka loaves on top with a whisked egg and water mixture.
  • Place the brushed vekas in the oven with steam and quickly close the door. Reduce the oven temperature to 400°F (200°C). Bake for about 15-18 minutes until the surface is golden.

Notes

  • Makes 2 loaves of veka bread.
  • Allow the veka pastry to cool completely. Then cut it in a bias into ½ inch (1-1,5 cm) thick slices.
  • STORAGE: Veka bread tastes best the day you bake it. I've found that veka is soft and moist for up to three days after baking. If you don't use veka up, wrap it in a kitchen cloth and store in a dark place, such as a bread bin.
  • Use the slices of veka to make Czech open-faced sandwiches or top them with various spreads, e.g., garlic cheese spread, or ham spread.
 

Nutrition

Calories: 1041kcal | Carbohydrates: 196g | Protein: 31g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Sodium: 1763mg | Potassium: 382mg | Fiber: 10g | Sugar: 1g | Vitamin C: 0.04mg | Calcium: 47mg | Iron: 12mg